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| 4 + | | cloves | | garlic, finely chopped | |
| 1/2 | cup | vegetable oil | |||
| 1 | 28-ounce can | crushed tomatoes with puree | Click Me! | ||
| 1 | 8-ounce can | tomato sauce | |||
| 2 + | tablespoons | italian seasoning | |||
| 1 | teaspoon | salt | |||
| 1/2 | teaspoon | pepper | |||
| 2 | cups | plain bread crumbs | |||
| 1 | cup | sifted all-purpose flour | |||
| 2 | eggs | ||||
| 1/4 | cup | milk | |||
| 2 | large | eggplants | |||
| 1 | 15-ounce container | ricotta cheese | |||
| 1 | 8-ounce package | mozzarella cheese, grated | |||
| 1/2 | cup | parmesan cheese, grated | |||
| 1 | cup | chopped parsley | |||
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| Sauté the garlic in 1 tablespoon of the oil in a large saucepan until golden brown, about
4 minutes. Working in batches, combine the crushed tomatoes, tomato sauce, italian
seasoning, salt and pepper in a blender. Whirl until smooth. Pour into the saucepan.
Bring to boiling. Lower the heat; simmer, partially covered, 30 minutes. Reserve. Combine the crumbs and flour in a large shallow pan. Beat the eggs and milk in a large bowl. Peel the eggplant; cut lengthwise into 1/8-inch thick slices. Dip into the egg mixture; dredge with the flour mixture, shaking off the excess. Set on wax paper. Working in batches and using about 3 tablespoons of oil per batch, sauté the eggplant in the large skillet until golden, 1 minute per side. Drain on paper toweling. Preheat the oven to 450 degrees. Combine the ricotta, mozzarella, parmesan and parsley in a bowl; mix well. Spread 2 to 3 tablespoons on one side of each slice of the eggplant. Roll up jelly roll fashion. Spread 1 cup of the tomato sauce over the bottom of the 13x9 inch baking dish. Arrange the rolls, seam-side down in a single layer in the dish. Spoon the sauce over the rolls. Bake, covered, in the preheated oven for 30 minutes or until the sauce is bubbly. Garnish with additional chopped parsley, if you wish. |
